Most of us know the walnut by the smooth, tan-colored easy to crack type or the black walnut (juglans nigra), native to North America with its rough and very hard to crack shell but there are actually 15 species of walnuts native to Asia, Europe and the Americas. The English walnut originated in India and the regions surrounding the Caspian Sea. In the 4th century AD, the Romans introduced the walnut to many European countries where it has been grown since.

Chocolate Walnut Pudding

Ingredients: 100 gm chopped bitter chocolate
4 tbsp water
4 tbsp castor sugar
4 tbsp butter
4 eggs separated
4 tbsp ground walnuts
150 ml strong black coffee
1 tbsp rum

Sponge fingers
2 eggs - separated
2 1/2 tbsp castor sugar
2 1/2 tbsp flour

Method: For the sponge fingers, whip whites until stiff. Gradually whisk in sugar. Stir in yolks and flour. Pipe out fingers onto a greased and lined tray. Bake at 190 degrees C until crisp. Remove from oven and cool. Melt chocolate with water in a double boiler. Add sugar and butter. Beat well. Cook for five minutes. Remove from heat. Add yolks.

Fold in whipped whites along with walnuts. Stir in coffee, rum and crushed sponge fingers. Spoon into a serving bowl.

Chill and serve decorated with whipped and chocolate.

Barfi

Ingredients: 
 
• 1 Cup Walnut powder
• 1/2 Cup condensed milk
• 1 Cup Vanilla Wafers
• Nutmeg Powder
• Cardamom Powder
 
Method
• Mix all ingredients together.  It should turn like dough.  
Spread this dough on a plate or sheet.   Keep in refrigerator for about 10 minutes.  Cut it into square shaped pieces. Walnut barfi is ready to serve.
 
 Date & Walnut Hot Cake

 Ingredients:

Seedless dates: 1/2 cup
Walnuts: 4 tablespoon 
Sugar: 1/3 cup.
Butter: 1/4 cup
Flour: 1/4 cup 
Egg: 6 nos.
Water: 1/4 cup 
Soda bicarbonate: 1 ½ tsp
 

Method

Chop the dates & walnuts fine.
Mix sugar , butter, chopped dates in to lukewarm water & mix well.
Beat the egg slightly. Sieve flour & soda together & mix chopped walnuts in it. Mix the flour & date mixture together & blend well. Add eggs & mix thoroughly. Put this mixture in to a greased cake mould & bake at 225°F for 30-40 mins. Remove & slice & serve warm sprinkled with icing sugar on top.

Walnut Raita

3 cups yogurt
1 large cucumber peeled and coarsely grated
2 tablespoons finely chopped fresh coriander
1/2 fresh green chilli, finely chopped
1/2 teaspoon salt or to taste
freshly ground pepper to taste
1/2 cup shelled walnuts broken up into 1/2 inch pieces

Put the yogurt in a bowl. Beat it lightly until it is smooth. Add the other ingredients and stir to mix

Walnut Chutney

Ingredients
225g fresh coriander leaves
12 hot green chillies, seeds removed
20g garlic cloves, peeled
25g broken walnuts
25g raisins
25g caster sugar,
2 tsp Salt
4 Lemons, or 6 tbsp white wine vinegar

Method

Using a food processor, finely chop the coriander, green chillies, garlic, walnuts and raisins. Don't over do it though - it shouldn't turn into a paste. Dissolve the sugar in the lemon juice or vinegar, and then add to the coriander and walnut chutney. Stir to mix and serve as an accompaniment to Indian snacks.

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